OCT 27th

First appearing on an Imperial Hotel menu in 1953, Imperial Pancakes, served with a side of strawberries, pure maple syrup, and a dollop of whipped butter, have remained a perennial favorite for over six decades. But how do the seasoned chefs of our contemporary Tokyo eatery--the Parkside Diner--achieve the pillowy texture, crisp exterior, and golden-brown hue of our classic three-stack? The secret lies in the evenly heated, three-centimeter-thick iron griddle that ensures the perfect pancake with every flip.